As summer 2022 rapidly approaches many recipes are being created to satisfy the public’s tasteful pallets. Below are recipes to make for your back to summer parties!

Greek Salmon

Ingredients

1 lb. salmon, cut into fillets

3 tablespoons olive oil

1 tablespoon lemon juice, freshly squeezed

1 tablespoon fresh dill, chopped

1 teaspoon dried oregano

1 clove garlic, grated or minced

½ teaspoon salt

½ teaspoon ground black pepper

Directions

• Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.

• In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.

• Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.

Easy Grilled Shrimp Boil

Ingredients

1 lb. tiger prawns (or jumbo shrimp), peeled and deveined

2 tablespoons old bay seasoning, divided

2 medium ears of corn, husks removed and cut crosswise into 2-inch slices

10 baby potatoes, halved

2-3 sausages, sliced

1 lemon, quartered

5 cloves garlic, crushed

¼ cup melted butter, divided

3 teaspoons parsley, freshly chopped, divided

1 tablespoon olive oil

Directions

• In a medium bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.

• Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.

• You can grill these on either a grill pan or an outdoor barbecue grill.

  • To cook on a grill pan: Brush grill with olive oil and heat on medium-high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminium foil, and simmer for 15 minutes.

• To cook on barbecue grill: Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.

• Serve with remaining chopped parsley on top and Old Bay seasoning.

Vietnamese Salad Rolls with Peanut Dipping Sauce

Ingredients

Salad Rolls:

9 large shrimp, peeled and deveined

1 cup thin rice vermicelli noodles

6 (8.5 inch) rice wrappers

1 cup carrots, shredded

⅓ cup cilantro, loosely chopped

3 tablespoons fresh basil, chopped

3 tablespoons fresh mint, chopped

Peanut Dipping Sauce:

2 tablespoons hoisin sauce (or black bean sauce)

1 tablespoon peanut butter

1 tablespoon water

½ tablespoon fresh lime juice

½ tablespoon honey (or granulated sugar)

1 tablespoon roasted peanuts, chopped

Directions

• Prepare the shrimp: Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.

• Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.

• Prepare the rice wrappers: Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.

• Assemble the salad rolls: Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, ½ tablespoon basil and ½ tablespoon mint on top of the shrimp.

• Wrap the salad rolls: From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

• Make the peanut sauce: Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.